Honey & Cornflake Cookies

Makes: approximately 18

Ingredients:

• 150g butter
• 1/2 cup honey (or rice malt syrup)
• 2 cups SR Flour
• 2 1/2 cups cornflakes

Method:

• Pre-heat oven to 180 degrees Celsius
• In a small saucepan combine together butter and honey and mix over low heat until butter is melted and well combined
• Combine flour and cornflake in a large mixing bowl and mix well. Pour over the honey/butter mixture and fold in until well combined.
• Roll into tablespoon sized balls and lay out on lined and greased baking tray. Use a fork to flatten slightly.
• Bake for 10 minutes or until golden.
• Cool on trays for a minimum of 10 minutes before moving to a cooling rack.

Recipe Notes:

• Adding in 1/2 cup of dried fruit, choc chips or a tablespoon of chai seeds to this recipe are delicious additions.
• Store in an airtight container below 27 degrees for the maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Homemade Pizza

Serves: 4-6

Ingredients:

• 1 portion of C4K Kitchen’s “2 Ingredient Dough with C4K Twist” recipe
• 1/2 portion of C4K Kitchen’s “Mumma’s Magic Sauce” recipe
• Pizza toppings of your choice.  Picture shows: onion, ham, mushrooms, red capsicum, baby spinach, fresh tomato and shredded basil
• 2-3 cups grated cheese

Method:

• Preheat your oven to 180 degrees Celsius
• Prepare 1 recipe quantity of 2ID in accordance with the recipe
• Cut the dough into 2 portions and roll each portion out into a round shape to make your pizza base, gently place on a pizza tray and spray the top with some rice bran oil cooking spray
• Partially bake the bases or about 10 minutes (you can skip this step if you are in a hurry but your base will not be as strong and crispy)
• While you pizza bases are cooking, prepare your chosen pizza toppings
• Once the pizza bases are out allow them to cool for about 5 minutes before adding the toppings
• Firstly cover the base with Mumma’s Magic Sauce and put a small sprinkling of grated cheese over the MMS
• Then top each pizza with the prepared toppings of you choice and then top with a healthy amount of grated cheese
• Cook the pizzas for 15-20 minutes until the cheese is golden brown and bubbly.

Recipe Notes:

• Store covered in the fridge for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Ham Cheese and Tomato Mini Muffins

Makes:18

Ingredients:

• 90g ham, finely shredded
• 3/4 cup grated cheese
• 3/4 cup SR flour
• 9 cherry tomatoes, halved
• 1 tablespoon Italian or flat leaf parsley, shredded
• 1/3 cup milk
• 2 tablespoon olive oil
• 1 egg, lightly beaten
• Salt & Pepper, to taste

Method:

• Preheat oven to 200 degree Celsius and prepare 2 mini muffin tray for 18 cups to be either lined with papers or very well greased
• Place SR flour and seasoning in a large mixing bowl
• In a separate bowl place egg, ham, cheddar cheese, olive oil, milk and parsley and mix until combined
• Pour the ham and cheese mixture into the flour and fold lightly until just combined.
• Spoon the mixture into prepared mini muffin pans
• Press a cherry tomato half into the top of each muffin
• Bake for 15-18 minutes or until golden.

Recipe Notes:

• Store in an airtight container below 27 degrees for 3 days
• Freezer friendly, to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gluten Free, Dairy Free Chocolate Cake with Coconut Frosting

Cake Ingredients:

• 1 1/4 cups Gluten Free SR Flour
• 125g nuttalex
• 1/2 cup caster sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon bicarb soda
• 1 cup warm coconut milk

Frosting Ingredients:

• 1 tablespoon coconut milk
• 1 tablespoon nuttalex
• 1 cup pure icing sugar

Method:

• Preheat oven to 180 degrees Celsius, grease and line with baking paper a 20cm round or 20cm square cake tin
• Use your electric beaters to beat together the Nuttalex and sugar for a couple of minutes until it becomes light and fluffy
• Add in the eggs and vanilla essence gradually until combined
• On the lowest possible speed add in the dry ingredients while continuing to beat, finally add in the warm coconut milk and beat until just combined finally use a spatula to fold the mixture by hand for 30 second to ensure all combined
• Pour mixture evenly into the prepared cake tin and bake for 35 minutes or until a cake skewer comes out clean
• Leave the cake in the tin for 15 minutes before transferring to a wire cooling rack.
• To make the frosting, use your electric beaters to beat together the Nuttalex and coconut milk until well combined
• Gradually add the icing sugar beating well and scraping down the sides of the bowl until you get the desired consistency of the frosting
• Spread the frosting evenly over the cake.

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Gingerbread Cookies

Makes: approximately 36 (but will depend on the size of your chosen cookie cutter)

Ingredients:

• 125g butter, softened
• 2 1/2 cups plain flour
• 1/2 cup brown sugar
• 1 tablespoon ground ginger
• 1/2 cup treacle
• 1/2 teaspoon all spice
• 1 egg yolk
• 1/2 teaspoon bicarb soda

Method:

• Beat butter and sugar in a large bowl with an electric mixer until combined
• Beat in the treacle and egg yolks
• Finally sift in all the dry ingredients and stir until well combined
• Turn the dough out onto a lightly floured surface and knead dough until smooth, wrap in glad wrap and put in the fridge for 30 minutes.
• Preheat the oven to 160 degrees Celsius while your dough is cooling
• Roll out a portion of the dough onto baking paper until you get to your desired thickness and use a cookie cutter of your choice to make gingerbread cookies
• Bake the gingerbread cookies for about 15 minutes or until firm. You will need to watch the first batches cooking time as the time will vary depending on the size and shape of the cookie cutter used.

Recipe Notes:

• Store in an airtight container for the maximum of 7 days
• This recipe is freezer friendly for the uncooked cookie dough to be used within 30 days

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Fruit Choc Cookies

Makes: Approximately 30

Ingredients:

• 130g butter, softened
• 1/2 cup brown sugar
• 1 egg, lightly beaten
• 1/4 cup unsweetened cocoa powder
• 3/4 cup SR flour
• 1/2 cup plain flour
• 3/4 cup desiccated coconut
• 1 cup chopped dried apricots
• 1 tablespoon milk

Method:

• Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper
• Cream butter and sugar until light and creamy
• Add in the lightly beaten egg and beat until smooth
• Stir in the sifted cocoa and flours, coconut and apricots with a wooden spoon and mix until a firm dough forms, if the mixture is too dry and does not come together add in the milk
• Roll tablespoons of the mixture and put onto a baking tray about 3cm apart and flatten slightly
• Bake for 15-20 minutes, allow to cool for 5 minutes on the baking tray before moving to a wire rack to cool completely

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• The uncooked cookie dough is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Flourless Orange Marmalade Cake

Makes: 1 x 20cm cake

Ingredients:

• 6 eggs, separated
• 1 cup caster sugar
• 2 cups almond meal
• 1 teaspoon gluten free baking powder
• 1 cup C4K Kitchen’s Orange Marmalade
• Pinch Salt

Method:

• Preheat your oven to 180 degree Celsius (160 degrees fan forced), then line and grease very well a 20cm round springform cake tin
• Using your electric beaters to beat the egg whites until you get soft peaks and then set aside
• In a small mixing bowl whisk together the egg yolks and sugar until well combined
• Use a spatula to fold through the yolk mixture, almond meal and marmalade alternating a scoop full at a time and continue to gently fold in until all added and well combined
• Spread the mixture evenly into your cake tin and cook for 60 minutes
• Allow the cake to cool completely prior to attempting to remove from the cake tin
• Dust the top of the cake with icing sugar before serving.

Recipe Notes:

• Store in an airtight container in the fridge
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Fruit Cake

Makes: 1 x 20cm round cake or 18 standard cupcakes

Ingredients:

• 1kg mixed dried fruit, seeds & nuts
• 620ml orange juice
• 2 cups SR flour

Method:

• Soak the dried fruit only overnight in the orange juice (or for a minimum of 4 hours)
• Preheat the oven to 180 degree Celsius
• Add in the nuts, seeds and flour, use a wooden spoon to combine the ingredients well
• Pour mixture into a greased 20cm square cake tin or well greased silicon muffin trays
• For the cake cook for approximately 1 hour or until golden on top and a skewer comes out clean
• For the muffin cakes cook for approximately 30-45 minutes or until golden on top and a skewer comes out clean

Recipes Notes:

• You can vary this recipe by changing the orange juice to another juice or a flavoured iced tea of your choice
• For a richer creamier cake change the juice to   milk based drink like chocolate milk or iced coffee
• Delicious heated and served with custard, whipped cream or ice-cream as a delicious dessert.
• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Five Cup Loaf

Makes: 1 loaf or 12 standard muffins

Ingredients:

• 1 cup SR flour
• 1/2 cup brown sugar
• 1 cup desiccated coconut
• 1 cup sultanas
• 1 cup milk

Method:

• Pre-heat oven to 180 degrees Celsius and grease and line a loaf tin with baking paper
• Mix all dry ingredients in a bowl and ensure the sultanas are well coated and then add in the milk and stir until well combined
• Pour the batter into the prepared tin
• Bake for 40-45 minutes until cake springs back when lightly touched in the centre.

Recipe Notes:

• Store in an airtight container below 27 degrees for a maximum of 5 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Easy Cheese Crackers

Makes: approximately 36

Ingredients:

• 1 cup wholemeal plain flour
• 75g cold butter, cubed
• 1 1/2 cup grated cheese

Method:

• Preheat oven to 180 degrees Celsius and line 2 tray with baking paper
• Combine all three ingredients in a food processor, thermo cooking unit and blend, continue to do this until the mixture will eventually turn into one big ball chasing itself around the bowl
• Roll the ball into a log about 5cm round
• Roll in glad wrap and put into the freezer for 5-10 minutes to make It firmer and easier to cut
• With a sharp knife slice ¾ cm thick slices of the log and place each one flat on an ungreased baking sheet. After each slice rotate the log to ensure it best maintains a round shape
• Gentle indent the top of each cracker by pressing down with a fork or cookie press
• Bake for 8 – 14 minutes or until golden brown, the thicker the crackers the longer it will take

Recipe Notes:

• Store in an airtight container below 27 degrees for the maximum of 5 days
• The uncooked logs are freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.